Subscribe to receive my Plant-Based Baking Ebook for FREE!

Nourishing plant-based meals + indulgent desserts

Funfetti Whoopie Pies

Funfetti Whoopie Pies

This gave me a hard time. When I test recipes, I make them up in my head and write them down as I go. And usually that works for me, but this time it didn’t. I forgot the sugar in the first batch so I basically made funfetti biscuits. Then in the second batch I over shot the sugar amount a bit so they spread too much. But the third batch.. soft, fluffy and perfect Funfetti Whoopie Pies.

Now, my house is hot from having the oven on all day and I have lots of whoopie pie fails kicking around, but I also have some delicious + soft buttercream filled whoopie pies.

I filled some of these with my Chocolate Buttercream and some with lemon buttercream. To make lemon buttercream, start with my Perfect Vanilla Buttercream recipe and add about the zest of half a lemon. Its so good!

You can also fill these with the Chantilly Cream from the Mixed Berry Gallet recipe if you want a lighter filling. Or you can forego the frosting and fillings all together and eat them as cake-y cookies.

If you don’t have sprinkles on hand, you can leave the sprinkles out and they will just be vanilla whoopie pies. While were on the topic of sprinkles, not all sprinkles will work here. Sprinkles with only natural color will oxidize when they are baked in my experience. Also, not all sprinkles are vegan so be sure to check the ingredients. I like Fancy Sprinkles. They have a ton of vegan sprinkle options!

I really recommend investing in a cookie scoop if you don’t have on already. It will be really hard to make these round and evenly sized without one. But these Funfetti Whoopie Pies will be delicious no matter what shape they are!

Funfetti Whoopie Pies

Prep Time 20 mins
Cook Time 20 mins
Course Dessert
Servings 10 Whoopie Pies

Ingredients
  

  • 1 1/2 Cups All Purpose Flour
  • 2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/4 + 1/8 tsp Salt
  • 2/3 Cup Granulated Sugar
  • 1/3 Cup Canola Oil
  • 2/3 Cup Plant Milk- I use So Delicious Unsweetened Coconut Milk
  • 2 tsp Lemon Juice or Vinegar
  • 1 1/2 tsp Vanilla Extract
  • 3 Tbsp Rainbow Sprinkles

Instructions
 

  • Preheat oven to 375* F.
  • Into a medium bowl, combine sugar, oil, plant milk, vanilla and lemon juice or vinegar with a whisk. Place a sifter on top of the bowl with the wet ingredients in it and add flour, baking powder, baking soda and salt to the sifter and sift the dry ingredients into the wet ingredients. Combine with a whisk.
  • Add rainbow sprinkles into the batter and stir with a spatula to evenly distribute.
  • Line a baking tray with parchment and using a 1 1/2 tablespoon cookie scoop, portion the batter onto trays leaving 2 inches of space in between for spreading.
  • Bake in a 375* oven for 10-12 minutes. The whoopie pies will lightly spring back when pressed in the center with a finger. Remove from the oven and let cool on the pan for 5 minutes before moving to a cooling rack. And then repeat the process with the remaining batter.
  • Fill with desired filling- Chantilly cream, buttercream, jam or ganache- and serve! I have linked my recipes for Chantilly and buttercream above!

Let me know how this recipe worked for you!


Related Posts

One- Bowl Gluten Free Chocolate Cake

One- Bowl Gluten Free Chocolate Cake

Have I told you that I’m starting a cake business? I’m in the permitting process right now, but that means I’m testing lots of cake and frosting recipes which I plan to share here. Some people like to keep their recipes “secret” but how secret […]

Peanut Butter Cup Brownies

Peanut Butter Cup Brownies

I used to work the camp store at my dads basketball camps as a kid. We sold Powerade, snow cones, tee shirts and way too many varieties of candy. Having access to so much candy also meant eating quite a bit of it. I had […]



Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating





Get my Plant-Based Baking eBook for FREE!